This "reverse chocolate" recipe from Mary Schultz is a nice twist on the usual chocolate chip cookie.
Pearls 'n' chocolate cookies
560 ml (2 1/4 cups) all-purpose flour
150 ml (2/3 cup) cocoa
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
228 g (1 cup) butter, softened
175 ml (3/4 cup) granulated sugar
150 ml (2/3 cup) brown sugar, firmly packed
5 ml (1 tsp) vanilla
375 ml (1 1/2 cups) white chocolate baking pieces or chips
Preheat oven to 175C (350F). In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and stir until combined. Stir in white chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cooking sheets and bake for 9-10 minutes. Allow to stand 2 minutes before removing from cookie sheets and cooling completely. Yields about 2 1/2-3 dozen cookies.
Tester's notes: Gorgeously chocolatey. I pulled the cookies from the oven when the tops were still slightly unset, for a nice soft cookie. Mary buys white chocolate pieces in the bulk food section of the supermarket, but you can also use white chocolate chips.